This post is inspired by Pat @ Heal Thyself! who shares such fabulous information. Her Master Tonic 101 post is loaded with great info, make sure to head over and check out her site.
Master Tonic is known as being the CURE ALL. It’s known for curing all kinds of ailments, viruses and illnesses. It is also a wonderful preventative since it has amazing immune system boosting properties.
The stars of this Master Tonic tincture:
- Garlic – Naturally antibacterial, antiviral, antifungal, antimicrobial, great for upper respiratory issues.
- Ginger – Naturally antimicrobial, boosts the immune system, great for upset tummy, chills, colds and fevers (use w/ caution if pregnant, consult w/ your health care practitioner, omit if you are concerned).
- Horseradish – Naturally antibacterial, natural antibiotic, has warming properties, stimulates the immune system, antiparasitic, expectorant.
- Hot Peppers – Warming properties, helps boost the immune system, natural decongestant, natural pain-reliever.
- Lemon Grass – Naturally antibacterial, antifungal, helps reduce fever, helps boost the immune system, helps detoxify many parts of the body including the kidneys.
- Organic Unfiltered Raw Apple Cider Vinegar – Natural antiseptic and antifungal, very healing.
Make this Master Tonic on the New Moon and strain on the Full Moon. It’s not absolutely necessary, however the moon is a very powerful thing. The moon controls ocean tides, the way our plants grow and even affects mood and behavior in animals and people. So why not add some extra power and intention to the Master Tonic by making it on the New Moon? Any kind of extra positive intention is fabulous in my opinion. To learn more about the moon and for moon updates, check out The Power Path Moon Updates.
Master Tonic
THE Cure All, make sure to have a batch of this always on hand.
Equipment: Disposable Gloves, Food Processor (optional), Grater, Cutting Board, Good Quality Knife, Large Bowl, Large Glass Jars with Lids, Cheesecloth or Fine Mesh Strainer
- 1 part fresh garlic cloves, chopped
- 1 part fresh ginger root, peeled and grated
- 1 part fresh horseradish, peeled and grated
- 1 part fresh HOT peppers, chopped (use a variety of the hottest peppers you can find like Habeneros, Jalepenos, Serranos, etc.)
- ¼ part fresh lemon grass, chopped
- Raw organic unfiltered apple cider vinegar (I use this)
1. Wash and prep garlic, ginger, horseradish, peppers and lemon grass.
2. If using a food processor, use the grater blade to grate the horseradish and ginger. Remove contents and set aside in large bowl. Remove grater blade in food processor and replace with “S-shape” blade. Place peppers and garlic in the food processor and pulse until contents are coarsely chopped, add to large bowl. If you are hand chopping the peppers, make sure to wear gloves (make sure NOT to rub your eyes as the oils are very potent and will burn). Chop lemon grass into ½ in chunks and add to large bowl. Stir all of the contents to evenly combine mixture.
3. Fill glass jar ¾ of the way full with the garlic, ginger, horseradish, peppers and lemon grass mixture.
4. Pour apple cider vinegar over the above ingredients until it is filled almost to the top. Leave about ½-1 inch space at the top of the jar.
5. Place lid on the jar and shake. The contents will settle, if more apple cider vinegar is needed, add more.
6. Shake the Master Tonic/glass jar at least one time everyday. If you think about it, shake it every time you pass by the jar. Make sure to put some good intentions into it when you shake it. Leave out on your counter for about 14 days (New Moon until Full Moon), preferably out of direct sunlight.
7. Strain Master Tonic on the Full Moon. Use cheesecloth or a fine mesh strainer to strain contents. Store in glass bottles, make sure to label and date bottles.
Note: ALL ingredients should be organic or at least grown with organic practices. Other Master Tonic recipes use onion, but I omit it from my recipe. Feel free to include it if onion is not a problem for you.
Storage: Store Master Tonic tincture in dark place like a cabinet or pantry. It’s fine to store in a refrigerator too. Tinctures do not spoil or deteriorate when stored properly and kept out of direct sunlight.
Dosage: Take 1-2 tablespoons per day as a preventative. Gargle and swish tincture in your mouth, then swallow. If you need to, chase it with a sip of a drink. Make sure to break up the dosages, so your body is getting a boost at different times during the day. Try taking 1 tablespoon in the morning and 1 tablespoon in the evening. During illness, increase dosage. Try taking at least 4 tablespoons per day, making sure to spread out the dosages throughout the day. Tinctures are wonderful because they absorb into your body immediately.
Serving Suggestions: Add a couple of tablespoons into bone broth, stock or soup for an extra kick and added nutrition. Add 1-2 tablespoons into your favorite salad dressing mixture to add some heat and spice. Use in marinades for meats and vegetables. Add to sauces or gravies for extra heat, spice and nutrition.
Tip: Save the solids and store in the freezer. Use the solids for spicy marinades. Eat it fresh as a condiment on burgers or with some cheese as a snack.
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Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only. I love to share and share with love, but I am not a health care practitioner. This information is not intended to treat, cure or prevent any disease. If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. This post is part of Living Well Blog Hop @ Jo's Health Corner and Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, Fresh Bites Friday @ Real Food Whole Health, and Alimentary Tuesdays Blog Carnival @ Organically Thought.
